Ingredients

• 3 tbsp olive oil
• 2 large onions, thinly sliced
• 4 peppers, preferably mixed colours, cut into long slices
• 4 garlic cloves, finely chopped
• ½ tsp cumin seeds
• ½ tsp caraway seeds
• ½ tsp cayenne pepper
• 1 tbsp tomato or red pepper purée
• 2 x 400g tins tomatoes
• 1 small bunch fresh coriander, roughly chopped
• 1 small bunch fresh parsley, roughly chopped
• 8 free-range eggs
• 85g/3oz feta, crumbled
• 8 tbsp thick natural yoghurt or labneh
• salt and freshly ground black pepper

Instructions

1. Heat the olive oil in a large, lidded frying pan or sauté pan (use the widest pan you have). Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened.

2. Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin and caraway seeds and the cayenne pepper.

3. Stir in the tomato or red pepper purée and cook for a couple more minutes until the oil in the paste starts to separate. Add the tomatoes with a splash of water.

4. Simmer for 10 minutes, uncovered, until the volume of liquid has reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either. It should have a saucy consistency, add another splash of water if necessary. Stir in the herbs.

5. Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cover and cook for 5–8 more minutes or until the whites are just set and the yolks are still runny.

6. Sprinkle over the crumbled feta. Serve with yoghurt or labneh on the side.